Beautifully illustrated and immensely informative, "The Book of Tempeh" showcases this hearty, versatile ingredient in a host of delectable recipes. Copyright © Libri GmbH. All rights reserved.
Includes full contents of the paperback edition, plus lengthy appendixes
This comprehensive handbook for the home cook teaches the fundamentals of creating fermented beans and grains using not only the customary soybeans and rice but also chickpeas, lentils, oats, quinoa, and more.
The Book of Tempeh: Professional Edition
Tempeh is a unique food, rich in protein, B vitamins, niacin, and iron. It has been a staple food in Indonesia for centuries. The Tempeh Cookbook shows how easy it is to use this tasty cultured soy product.
History of Tempeh, a Fermented Soyfood from Indonesia
This book also provides a concise look at the history and nutrition of tempeh and includes a fully illustrated step-by-step guide on how to make your own tempeh.
From the authors of THE BOOK OF TOFU comes this updated tribute to miso.
Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and ...
Historical, nutritional, and culinary information about East Asia's most important soybean food accompanies over five hundred recipes for dishes using its seven varieties
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.